Take tuna steaks and marinade in Scarlett’s Ornamental for an hour or so then pan-fry for a few minutes on either side in some rapeseed oil, then set aside.
Thinly slice some vegetables of your choice – leeks, courgettes, carrots, celery, mushrooms, mange tout, sugar snaps, peppers all work well. Heat a little more rapeseed oil in the pan and when hot, stir-fry the veg for a couple of minutes until browned but still crunchy, then add in the marinade and cook for a few minutes more.
Serve on warm plates with a little more Ornamental drizzled over. Yum!